🍆 BERENJENAS A LA PARMESANA 🇮🇹 ¡Verdadera Receta Tradicional Italiana! (Lasaña de Berenjenas)

Eggplant Parmigiana 🇮🇹 True Traditional Italian Recipe! This traditional southern Italian dish is also known as Eggplant Lasagna with mozzarella. Eggplant Parmigiana is an icon of Italian gastronomy, where eggplant is the protagonist. If you are looking for eggplant recipes, don't miss how to prepare a traditional eggplant parmigiana to enjoy authentic Mediterranean flavors and aromas. If you like easy #recipes, help us grow the #FoodAndGlory channel: 🔔 Subscribe to the channel to keep discovering easy and quick recipes. 👍 Give us a thumbs up so YouTube can recommend it to more people. ✍️ Leave us a comment, doubt or suggestion and we will kindly answer you. ❤️ Share this video with someone who will enjoy it as much as you. 🛒 Our Products on AMAZON: https://www.amazon.es/shop/foodandglo... 🛒 Ingredients (6 servings) (baking dish 30 x 20 cm / 11.8 x 7.8 in): 🔸 1.5 kg eggplants (3.3 lb) 🔹 500 g mozzarella (1 lb) 🔸 120 g grated parmesan cheese (1 cup) 🔹 750 ml crushed tomato (passata) (3 cups) 🔸 1 garlic clove 🔹 4 tbsp flour 🔸 Salt 🔹 Pepper 🔸 Olive oil 🔹 Fresh basil leaves 🔸 Frying oil 🔹 ½ teaspoon of baking soda *** For best results, it is advisable to follow the quantity of ingredients in grams. 🍳 Directions: 1️⃣ Wash the eggplants. Cut off the stalk part. Cut them into half-centimeter (0.2 in) slices lengthwise. 2️⃣ Place them in a strainer, putting a little salt between the layers to eliminate the bitter taste. Place a plate on top and some weight to press them down. 3️⃣ Prepare the tomato sauce. In a small pot, put some olive oil. Brown the garlic clove over medium heat and then take it out. Add the tomato puree, a teaspoon of salt, the baking soda (to reduce the acidity of the tomatoes), ground pepper to taste and a few basil leaves. Mix, cover and cook over low heat for 40-45 min. Stir every 10 min. 4️⃣ Dice the mozzarella, except for one piece. 5️⃣ Rinse the eggplant slices and dry them well. 6️⃣ Coat them in flour, remove the excess and fry them in a frying pan with plenty of oil. About 4 or 5 slices per batch. 7️⃣ Place them on absorbent paper in layers, to remove as much oil as possible. 8️⃣ Place a little tomato sauce in the base of a baking dish. Place a layer of eggplant, another layer of tomato (about 2 tbsp), a handful of diced mozzarella, sprinkle with Parmesan and basil leaves (if they are large, chop them). Continue with another layer of eggplant. And so on, in sequence, until the ingredients are finished (I have made 4 layers of filling and 5 layers of eggplant). On the last layer of eggplant, crumble the piece of mozzarella you had reserved and sprinkle Parmesan. 9️⃣ Bake at 390º Fahrenheit (static oven) for 30 min. If halfway through baking you see that it is too browned, cover it with aluminum foil. Leave to cool for 15-20 minutes before serving. 👌 Tips: 🍆 Some people fry the eggplants directly, dip them in egg or in egg and flour. 🍆 You can add chopped onion to the tomato sauce. 🍆 This is the traditional recipe, where the fried eggplant is very tasty. But if you want to lighten it up, you can make a version by cooking them on the griddle or in the oven. 🍆 When you let the eggplants rest in salt, you can dry them directly without rinsing them. I prefer to do this to make sure they are not salted. 🍆 It's much tastier if you eat it the day after preparing it. 🍆 If you want to make it thinner, you can use a larger baking dish. 🍆 For an optimal result, it is important to let reduce the tomato sauce and remove as much excess oil as possible.